Sift dry ingredients and cut in Crisco. Add milk, mixing to soft dough. Knead. Roll 3/4 inch thick. Cut with 3 inch biscuit cutter and place on ...

Cream oil, sugar and eggs together. Add pineapple and grated carrots and lastly the dry ingredients. Bake for 1 hour at 350 degrees. Bake in a tube ...

TIPS: This cake is a good choice if you want to bake a cake a day ahead. It actually improves with 24 hours of standing, although it is also ...

TIPS: For variation, add 1 tablespoon grated orange rind instead of cardamom and nutmeg to the cake. Or, if desired, substitute chopped dates for the ...

TIPS: Butter and eggs must be at room temperature or creamed mixture will not turn out light and fluffy. If mixture is cold and "curdled" in ...

TIPS: For an interesting variation, use apples in place of pears, omit the cocoa and add 1 teaspoon cinnamon to the batter before pouring into pan. ...

Sift flour, sugar and salt. Melt butter and cocoa. Add water and bring to a boil. Pour over flour and sugar. Ad eggs, soda and buttermilk and ...

Mix margarine, milk and cocoa. Heat over low heat (do not boil). Add sugar, pecans, vanilla. Pour over cake as soon as removed from oven. ...

Cream Crisco, butter, sugar, eggs and vanilla. Sift together salt, baking powder, cocoa and flour. Add alternately with 1 cup sweet milk. Then add 1 ...

Mix all ingredients (except carrots, coconut and nuts) well for 3 to 4 minutes. Stir in carrots, coconut and nuts. Grease and flour a 9 x 13 inch ...